1 lb. white chocolate, divided
4 oz. cream cheese, softened
1/4 cup confectioners' sugar
1/4 tsp. ground nutmeg
1/4 tsp. imitation rum extract
ground nutmeg for sprinkling
Melt 8 oz. (1 1/4 cup) of white chocolate according to directions on the package. Beat cream cheese, sugar, nutmeg and rum extract in a large bowl on medium speed until well blended ans smooth. Add melted chocolate and beat until well mixed. Cover and refrigerate 4 hrs. or until firm.
Shape into 3/4" balls and place on waxed paper lined tray. Melt remaining chocolate. Dip truffles, one at a time into the chocolate. Place on wax paper. Sprinkle with nutmeg. Refrigerate 1 hr. or until chocolate is set. Makes about 2 dozen.
There are times that I do use a recipe to the letter and this is one of those times. I love white chocolate and I also love eggnog so these were perfect. One trick that I did while coating my truffles was to insert a toothpick into each, spooned the chocolate over them and removed the toothpick as I placed them on the wax paper. Also, sprinkle each one with nutmeg as soon as it's coated. Otherwise, the chocolate will start setting and the nutmeg won't stick. These are perfect to make with the kids.
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